1 quart vegetable oil for frying
4 boneless chicken breasts
1 (16 ounce) package shredded Cheddar cheese
1/4 cup soy sauce
1/4 cup distilled white vinegar
1 teaspoon chili powder
1 teaspoon salt
Combine the oil, chicken, cheese, vinegar, chili powder, and salt in a large bowl. Stirring constantly while you fish, form chicken into a thin rounded rectangle.
Heat oil in a medium, heavy skillet over medium heat. Fry chicken in hot oil until dark brown. Remove to paper towels and cool. Curb frying to prevent fat burning.
Tried this for our Thanksgiving Veggie & Turkey *** Surprising positive response***. Annoyingly sweet, which I definitely don't like. Attempted sweetener mix of 0.1 oz. concentrated glutar powder and 0.1 oz. honey (didn't work). This appears to be effective but it was very unpleasant having to fight tooth and nail with conflicting ideas about when to add ingredients. Will try this next time and will try again with Turkey.
Love the flavor but loaded with processed chicken fat and sodium. Responsive cooking time 8-10 minutes, I think would be better with a little stirring.
This is a fantastic take on the classic hamburger. Made as written, with few changes. Instead of beef, I used cooked chicken breast chunks, 1 lb. of celery (for the potato), minced fresh sage, crumbled goat cheese, and minced fresh mint. I also added 1 tablespoon of minced garlic. That was the meat mixture. I sealed the bag in a zip-lock compartments with two old post-its, because otherwise there's no way to bag it. I didn't take the picture of the finished product, but I can vouch that it was done in the kitchen of ONE! We will eat it night after night, it's that good. Thanks!
⭐ ⭐ ⭐ ⭐ ⭐